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Sheet Pan Vegetarian Omelet Breakfast Sandwiches

A sheet pan omelet is the easiest way to feed a brunch crowd. Eat on its own or turn into grab-and-go breakfast sandwiches. Freeze and reheat in the microwave for busy mornings.

Serves 12
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
361 calories per serving


> Cooking spray
> 12 large eggs
> 3/4 tsp salt
> 1/2 tsp garlic powder
> 1 1/2 cups shredded cheese such as mozzarella, Cheddar, Monterey Jack, or Gruyère, divided
> 2 cups frozen vegetables such as chopped broccoli, chopped spinach, and/or peppers, thawed and patted very dry
> 3 links plant-based Italian-style sausage, diced
> 24 slices whole grain bread, toasted


Preheat oven to 350°F. Line a 9x13-inch sheet pan with parchment. Coat parchment and sides of pan with the cooking spray.
In a large bowl, whisk the eggs, salt, garlic powder, and ¾ cup cheese until well combined. Season with pepper. Place sheet pan on oven rack and carefully pour eggs into pan. Sprinkle top with the vegetables, sausage, and remaining ¾ cup cheese. Bake 20–22 min., until eggs are set in center.
Cut into 12 pieces and serve on the bread immediately or cool completely, wrap individually, and freeze for up to 2 weeks. Thaw in refrigerator before reheating in microwave or toaster oven.


Customize each area of the sheet pan with different toppings before baking. To please meat eaters, add diced ham or cooked bacon instead.

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